Linguine al pesto

Linguine pasta with Pesto sauce; this recipe requires a high quality Extra Virgin Olive Oil to reach it's full potential.

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

1 pound Linguine pasta
*

2 ounces Fresh basil

2 ounces Grated “Pecorino” cheese

.7 ounce Pine nuts

1 clove Garlic

10 Tablespoons "Fruttato Intenso" Extra Virgin Olive Oil
*

Instructions

Clean the basil leaves and put them and 1.8 oz of grated “Pecorino” cheese, the garlic clove, the pine nuts and 8 tablespoons of extra virgin olive oil in a food processor and mix until it becomes a cream.

In a large pot bring 1.5 gallons of water to a boil, salt the water (2 ounces of salt for 1.5 gallons of water) add the pasta and bring back to a boil. Lower the heat and cook the pasta until it is “al dente" (10 to 12 minutes) check the producer’s recommendation for cooking time, pastas will vary. Stir occasionally with a wooden spoon.

When pasta is cooked, drain, and put it in a bowl, add the “Pesto” sauce, stir gently.

Sprinkle the remaining grated “Pecorino” cheese on top of the pasta and serve.

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